Description
This Apple French Toast recipe combines thick slices of brioche or challah bread soaked in a rich, spiced egg mixture and cooked to golden perfection on the stovetop. Topped with tender, caramelized apples, it’s a cozy and indulgent breakfast that’s perfect for fall mornings or any time you crave a comforting meal with a sweet fruit twist.
Ingredients
Scale
Bread
- 1 loaf brioche or challah bread, sliced into 1-inch thick slices
Apple Topping
- 2 large apples (such as Honeycrisp or Granny Smith), peeled, cored, and thinly sliced
- 2 tablespoons unsalted butter (for cooking)
Egg Mixture
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
For Serving (Optional)
- Powdered sugar
- Maple syrup
Instructions
- Cook the Apples: In a large skillet over medium heat, melt 1 tablespoon of butter. Add the peeled, cored, and thinly sliced apples and cook for 5–6 minutes, stirring occasionally, until they soften and are lightly caramelized. Remove from heat and set aside.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, ground cinnamon, ground nutmeg, and vanilla extract until well combined.
- Soak the Bread: Dip each slice of brioche or challah bread into the egg mixture, coating both sides thoroughly. Allow any excess mixture to drip off.
- Cook the French Toast: Heat a large nonstick skillet or griddle over medium heat and melt a bit of butter. Place the soaked bread slices onto the skillet and cook each side for 3–4 minutes, or until golden brown and cooked through. Repeat with remaining slices, adding more butter as needed.
- Serve: Serve the French toast warm, topped generously with the sautéed apple slices. Optionally, dust with powdered sugar and drizzle with maple syrup for added sweetness and presentation.
Notes
- The apple topping can be prepared ahead of time and reheated before serving to save time in the morning.
- For added texture and flavor, sprinkle chopped pecans or granola over the apples when serving.
- This recipe works best with slightly stale bread, which absorbs the egg mixture better without becoming too soggy.
